I love this soft, buttery, fluffy, lemony, poppy seed loaf. It makes mornings go from cold cereal boring to a special spring way to start the day. The lemon icing kicks it up even more for a real breakfast treat.
Preheat your oven to 375F (190 C). Lightly grease a loaf pan.
In a large bowl whisk together all the dry ingredients.
In a medium bowl whisk together the wet ingredients. Pour the wet ingredients into the dry and gently mix together. Don't over mix, lumps are totally fine.
Pout the batter into at the prepared loaf pan and bake for 45 - 55 mins, rotating once midway through. The loaf is ready when a toothpick inserted into the center comes out clean.
Let cool completely before icing. When cool, mix the lemon icing ingredients together in a bowl. Set the loaf on a cooling rack over a baking sheet to catch all the excess icing. Drizzle the icing over the loaf. Let the icing set for about 30 minutes before slicing.